A little-known fact about me, I dont enjoy reading š³ I KNOW, it's an embarrassing fact to admit but it's better to be honest than not! As a non-book reader, I also dont pick up cookbooks as much either and have resorted to browsing online for recipes for inspiration. However, that all changed when I tagged along with my sister to the library and started perusing the cooking section, and I landed on the cover of Sweet Paris cookbook. Cakes are adorned on the mantel in front of a beautiful mirror, which reads "An American baker in France." I was immediately drawn, so I checked out the book from the library and started flipping through the pages. I was in awe, not just from the recipes, but the baker's inspiration from his location, beautiful Paris. I had just visited Paris during the fall, and he broke down each section into seasons, providing hot spots to visit and the season's fruit and produce that is incorporated into his bakes. I immediately knew that this was a book I needed to own, so I marched down to Anthropologie, bought my copy, and started deciding my first bake from the book!
December is a big month for my family, as all my siblings and my nieces have birthdays within days of each other. It's become a tradition every year to have a big blowout, by prepping and devouring a feast of delicious food, opening presents, and ending with a yummy cake. This year, Frank (the wonderful author) inspired me and I decided I wanted to make the cake for this special occasion, so I flipped through the pages and landed on the Fraisier Cake, and wow what an amazing combination of flavors! I followed the recipe (and made some adjustments) and added some creative freedom to the design of the cake, but I loved it! Bakers and chefs like Frank remind me how much I love culinary and baking, a cherished hobby and passion I've had since I was a kid. Their passion is shown through their craft, and they are kind enough to show the rest of the world their creation. My goal with my blog is exactly that, to showcase my love for food and baking and hopefully encourage you to recreate it yourself.
This recipe was inspired by Frank, the author, so credit is all to @cakeboyparis. I added my spin to a few things, but credit where credits due! I encourage you to buy the cookbook yourself, it's unlike any other cookbook I've read and it's so personable ā„ļø
Check out his website for more of his recipes! https://www.cakeboyparis.com/
Fraisier Cake š
Ingredients:
Cake:
1 1/4 cups unsalted butter (2 1/2 sticks)
1 1/2 cups sugar
6 egg whites
2 teaspoons almond extract
1 teaspoon vanilla extract
3 cups of all-purpose flour
4 teaspoons baking powder
sprinkle of salt
2 cups of whole milk
Strawberry Syrup:
1/3 cup strawberries, fresh or frozen
3 tablespoons of sugar
1/3 cup water
Marscapone Whipped Cream Frosting:
1 1/4 cup heavy cream
1/2 cup powdered sugar
8 ounces mascarpone cheese
2 teaspoons vanilla extract
additional toppings:
fresh strawberries
red icing
strawberry jam
Steps:
Starting with the cake, preheat the oven to 350 degrees. Take 2-3 inch cake pans and grease with cooking spray, and add parchment paper to the bottom. Set aside.
In a bowl with the paddle attachment, add the butter and sugar and mix on medium-high speed, until pale and fluffy, about 5 mins. Changing the setting to low, add in the egg whites one by one until fully incorporated. Add the extracts and mix.
In a separate bowl, whisk your flour, baking powder, and salt.
Taking the milk and flour, alternate adding each one into the wet mixture, and each one must be fully incorporated before adding the next one in. I added about 1/2 cup more milk as I wanted the cake to be moist, and with the climate, it was coming out dry.
Divide the batter into each pan, bake for 35 mins, and add 5-minute increments until the toothpick comes out clean when inserted. While the cake cools, move on to the next steps.
Marscapone whipped cream
Using your kitchen aid or stand mixer with the whisk attachment, beat the heavy cream and powdered sugar on high speed until stiff peaks form (keep your eye on this so it doesn't overmix). Add the mascarpone cheese and vanilla extract and beat until it has been fully incorporated and is smooth. If you still see small bumps or chunks, continue to mix.
Refrigerate.
Strawberry syrup:
In a food processor, add your strawberries and pulse until smooth. Take a strainer and add the strawberries through and using a spatula, ensure all the juice has been released into a small bowl. You can trash the remaining solids.
In a small saucepan on medium heat, add your water, sugar, and the strawberry liquid. Cook for about 5 minutes or so, or until the syrup has thickened. Let cool, and refrigerate.
Assembly:
If you need to cut the tops of your cake, use a sharp knife and cut a thin layer so the top is nice and smooth. If one cake is larger, or you want more layers, take a serrated knife and cut through the middle to ensure smooth and clean layers.
Take a cake stand, cut up parchment paper in the middle, and add it to the top of the cake stand. Taking a bit of the mascarpone frosting, add a spoonful onto the center of the cake stand and add the first cake.
Take a piping bag, cut a hole the size of a marker cap, and add some of the frosting into the bag. Using this bag, pipe a border of frosting around the cake, which will serve as your dam. Brush the cake with the strawberry syrup, and add your strawberry jam. Add the second and third layers and repeat the steps until you have reached the last layer.
To make a crumb coat, add a thin layer of frosting and taking an angled spatula, ensure all sides of the cake and the top of the cake are covered and smooth. This does not need to look perfect as this is just our base. Refrigerate for an hour.
Once nice and set, take the remaining frosting, add it to the cake, and smooth out the sides using your angled spatula. For this particular design, take a small bit of the frosting and add the food coloring of your choice. Once mixed well and you have reached your desired color, fit a Wilton tip #32 to your piping bag and add the frosting. Began piping the bottom border of the cake.
Using the red icing, pipe small hearts on the top and sides.
Refrigerate the cake until you are ready to serve. I would encourage you to take the cake out 5-10 mins before serving to set it at normal temperature.
Bon Appetite!
Credit for the recipe: Frank Barron (@cakeboyparis).
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